My Boyfriend Dated A Chef

Hearty, satisfying and easy to make, stuffed shells are the perfect comfort meal for a chilly night.

Makes 20 Shells. Recipe adapted from Barilla.

INGREDIENTS:
1 box (12 ounces) jumbo shells
1 lb. ground turkey
2 Tbs. olive oil
1 bag (6 ounces) baby spinach
1 medium zucchini, grated
1 onion, finely chopped
2 cloves garlic, minced
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
1 egg
1/4 cup grated Parmesan cheese
1 24–26-oz. jar marinara sauce
1 cup shredded mozzarella cheese

PREPARATION:
Cook jumbo shells according to package directions. Drain, reserving 1/3 cup of the pasta cooking water.

Preheat oven to 350°F.

Cook ground turkey in a large skillet over medium-high heat until burger is no longer pink, stirring to break up as it cooks. Drain off fat.

Add oil, spinach, zucchini, onion, garlic, and reserved pasta water. Continue cooking 10 minutes, stirring occasionally. Remove from heat.

Add black pepper and nutmeg. Let mixture cool. After cooling, stir in egg and Parmesan cheese.

Pour 1 cup of marinara sauce into a 13” x 9” baking dish. Fill jumbo shells with meat mixture and place in dish. Pour remaining sauce over the shells and sprinkle with mozzarella cheese. Cover with foil and bake for 20 minutes.

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Lasagna is one of those foods I will eat if it’s put in front of me because I’m hungry not because I like it. That is until I found this recipe. Created with one skillet in less than 20 minutes this is sure to become a staple recipe. Leftovers can be stored in air-tight containers in the freezer.

Serves 6. Recipe adapted from Country Home.

INGREDIENTS:
6 dried lasagna noodles, broken into 2–3-inch pieces
1 lb turkey burger
1/2 cup chopped onion
1 medium zucchini, coarsely shredded (about 11/2 cups)
1 24–26-oz. jar mushroom pasta sauce or marinara sauce
1 cup light ricotta cheese (about 1/2 of a 15-oz. carton)
3/4 cup shredded mozzarella cheese (3 oz.)
2 Tbsp. grated Parmesan or Romano cheese

PREPARATION:
Cook pasta according to package directions. Drain thoroughly.

In a 10-inch skillet cook turkey burger and onion over medium heat until burger is no longer pink, stirring to break up as it cooks. Add zucchini; cook and stir for 1 minute. Drain off fat. Remove meat mixture from skillet.

In the same skillet arrange about half of the lasagna-noodle pieces. Cover with about half of the pasta sauce. Spoon cooked meat mixture over sauce. Spoon ricotta in mounds atop meat mixture and sprinkle with 1/4 cup of the mozzarella cheese. Arrange remaining lasagna-noodle pieces atop cheese. Top with remaining pasta sauce and mozzarella cheese. Sprinkle with Parmesan cheese.

Cook, covered, over medium heat about 10 minutes or until heated through and cheese is melted. Remove skillet from heat. Let stand, uncovered, for 5 minutes before serving.

A refreshing combination of sweet and heat, this curry dish was simply delicious! If you would like the dish heat-free, subtract the jalapeno’s at the end of the recipe. It’s still fantastic.

Makes 2-4 servings. (Depending on who or what you are feeding!)  Recipe adapted from Fine Cooking.

INGREDIENTS:
2 Tbs. vegetable oil
2 Tbs. red curry paste
14-oz. can unsweetened coconut milk
1 cup low-salt chicken broth
1 lb. shrimp (21 to 25 per lb.), peeled and deveined
2 cups sugar snap peas (7 to 8 oz.), trimmed
2 Tbs. fish sauce
1 Tbs. palm sugar or light brown sugar
1/2 tsp. kosher salt
A handful of fresh Thai or Italian basil leaves
chinese style noodles for serving (I highly recommend Nasoya brand noodles)
1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional) (I used a green jalapeno since red were not available in my grocery store.)

DIRECTIONS:
Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, until fragrant, about 2 minutes.

Add the coconut milk and broth and bring to a simmer. Simmer, stirring often, for 5 minutes, allowing the flavors to develop.

Increase the heat to medium high and let the curry come to a strong boil. Add the shrimp, sugar snap peas, and stir well. Cook, stirring occasionally, until the shrimp curl and turn pink, about 2 minutes. Add the fish sauce, sugar, and salt and stir to combine. Remove from the heat.

Tear the basil leaves in half (or quarters if they are large) and stir them into the curry. Let rest for 5 minutes to allow the flavors to develop.

Serve hot or warm with chinese noodles, garnished with the chile slices (if using).

I have been on a search for a shrimp scampi recipe that would be comparable to the Cheesecake Factory scampi recipe and I think we have a winner. I’ve unsuccessfully tried to make scampi 4-5 times within the past year and all of them have been bland, boring and failures until now. This adapted recipe is so full of creamy shrimpy scampi flavor, I’m actually craving it for breakfast. I did use a heavy cream but since it had so much flavor, I’m planning on using light cream next time. A definite winner and a permanent addition to my recipe catalog!

Makes 4 servings. Recipe adapted from Recipe Zaar.

INGREDIENTS:
1 Lb. Large Shrimp, Peeled and Deveined (I used the pre-cooked)
1 Cup Milk (I used skim)
1/2 Cup Flour
1/2 Cup Parmesean Cheese
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
2-4 Tbs. Extra Virgin Olive Oil
1 Large Plum Tomato Diced
8 Whole Cloves Garlic, Peeled
1 Small Onion Diced
1 Cup Heavy Cream
1 Cup White Cooking Wine
1/2 Large Lemon Juiced
4 Large Leaves Fresh Basil
1/2 Lb. Angel Hair Pasta Cooked Al Dente (4 minutes cook time)

DIRECTIONS:
Soak the shrimp in milk for 15 minutes. Combine flour, cheese, salt, pepper and cayenne pepper in a medium bowl. Coat the shrimp with the dry ingredients making sure they are well coated.

In a large saucepan over medium high heat, add garlic and enough olive oil to cover the bottom (2-4 Tbs). Fry the shrimp in the oil, about 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Remove cooked shrimp and set aside.

In the garlic and oil pan, add wine, onion and lemon juice and bring to a boil.  Turn heat to low, cover and let wine reduce by 1/2, about 10-15 minutes.

Add cream to the pan and bring back to a boil. Turn heat to low and simmer for 10 more minutes. Add the fried shrimp, Basil, diced tomato, and 2 Tbs. of Parmesan cheese within the last 3 minutes of cooking.

COOK ANGEL HAIR PASTA in a separate pot.

To plate, pour scampi sauce on a dish and arrange 6-8 shrimp on top. Add a ball of the pasta and plate next to the shrimp.

This is some serious yummage. I am always so cautious when it comes to pasta sauces. I demand full flavor with every bite and sometimes you’re just left with disappointment. Not so much the case with this recipe. It was even tasty the next day!

Makes 4 servings. Recipe adapted from Olive Garden.

INGREDIENTS:
Sauce
¼ cup bacon, diced
3 tbsp butter (I use “I Can’t Believe It’s Not Butter - Light” - not that it matters for this recipe but it makes me feel somewhat better, I guess)
1 tsp garlic, chopped
¼ cup sun-dried tomatoes, diced
¾ cup light cream
¾ cup skim milk
½ oz cornstarch
¼ cup Parmesan cheese, grated
1/4 tsp salt
1 tbsp rosemary
4¼ oz canned artichokes, sliced and drained
¼ tsp pepper
¼ cup mushrooms, sliced
¾ lbs pasta of choice, cooked according to package directions

Chicken
1 lb skinless/boneless chicken breasts, cut in 1 - 1 ½” pieces
¾ cup flour
½ tsp salt
1/4 tsp pepper
3 tbsp olive oil
¼ cup white wine

DIRECTIONS:
Sauce
Sauté bacon in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).

Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan cheese. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.

Remove from heat and let stand uncovered.

Chicken
Mix flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.

Heat olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.

Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.

Transfer drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.

Bacon, cheesy goodness. Pure yum…

Serves 4. Recipe adapted from Epicurious.

INGREDIENTS:
5 oz bacon or pancetta
1 medium onion, finely chopped
1/4 cup dry white wine
1/2 lb pasta (gemelli shown)
3 large eggs
1 1/2 oz Parmisan Cheese, finely grated (3/4 cup)
3/4 oz Romano Cheese, finely grated (1/3 cup)
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 cup frozen peas, thawed and lightly steamed

DIRECTIONS:
Cut bacon or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.

Meanwhile cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.

While pasta is cooking, whisk together eggs, parmesan cheese, romano cheese, black pepper, and salt in a small bowl.

Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Add egg mixture and peas, tossing to combine. Serve immediately.

Cooks’ note:
The eggs in this recipe will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.

When I’m not in the mood for cooking and I want something super quick and delicious, I pull out the raviolis and a jar of vodka sauce. With a few minor additions to the sauce, these raviolis are fantastic as a main meal or even as a side. I am a firm believer that not everything has to be made from scratch with hours of slaving over the stove to taste good.

Serves 2-4.

INGREDIENTS:
1 package raviolis (I used the lobster + crab meat raviolis from BJ’s Wholesale Club - they are fantastic)
8 oz. vodka sauce (Francesco Renaldi makes a good sauce)
1/2 cup light cream
1/4 cup grated parmesan cheese

PREPARTAION:
Prepare raviolis according to package directions.

While raviolis are cooking, in a small saucepan combine vodka sauce, light cream and grated cheese (leave a little cheese for garnishing) over medium heat. Continue to stir while sauce is warming so it will not burn. When it starts to bubble, remove from heat.

Serve sauce over raviolis. Sprinkle with remaining parmesan cheese.